Lobster And Stone Crab Enchilado Recipe

Name: Lobster And Stone Crab Enchilado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact; 1 tablespoon fresh lime juice; 1/4 cup olive oil; 1/3 cup chopped onion; 2 tablespoons chopped green bell pepper; 2 garlic cloves, chopped; 1 tablespoon chopped fresh parsley; 1/4 teaspoon paprika; 2 large plum tomatoes, seeded, diced; 1/2 cup canned tomato puree; 3/4 cup bottled clam juice; 1/2 cup dry Sherry wine; 1 bay leaf; 1/4 teaspoon cayenne pepper; 1 pound stone crab claws, cracked

Servings: persons

2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
1 tablespoon fresh lime juice
1/4 cup olive oil
1/3 cup chopped onion
2 tablespoons chopped green bell pepper
2 garlic cloves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon paprika
2 large plum tomatoes, seeded, diced
1/2 cup canned tomato puree
3/4 cup bottled clam juice
1/2 cup dry Sherry wine
1 bay leaf
1/4 teaspoon cayenne pepper
1 pound stone crab claws, cracked

1
Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
2
Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Saute until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; saute until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and saute 1 minute. Add diced tomatoes and tomato puree. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact, 1 tablespoon fresh lime juice, 1/4 cup olive oil, 1/3 cup chopped onion, and more.

Yes, Lobster And Stone Crab Enchilado falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster And Stone Crab Enchilado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions